Thursday, June 17, 2010

Yogurt Cheese and 'Boursin'

Yogurt Cheese is simple... just line a strainer with finely-woven cheesecloth, dump in a large container of plain yogurt, cover, and drain for 24 hours. I used Dannon plain, not low-fat or non-fat, and had a creamy cheese spread the next day. I saved the nearly 2 cups of whey that drained off to use for fermented vegetables, as it contains live cultures.

Here's 2 easy recipes for a homemade Boursin-style cheese, substitute yogurt cheese:

Homemade Boursin
1 garlic clove, peeled
1/2 cup fresh basil leaves
1/4 cup chives
1 pkg (8 oz) cream cheese or yogurt cheese
1/4 cup pitted & drained black olives

Chop the garlic & herbs in a food processor. Add the cream cheese and blend until smooth. Transfer to a small bowl and chill.

Homemade Boursin-style cheese
2 garlic cloves
8 ounces butter, at room temperature
16 ounces cream cheese, at room temperature
1 tablespoons grated Parmesan cheese (the real stuff, and freshly-grated)
1 tablespoons fresh dill, minced or 1 teaspoons dried dill weed, crumbled
1/2 teaspoon dried marjoram
1/2 teaspoon basil
1/2 teaspoon chives
1/4 teaspoon dried thyme, crumbled
2 tablespoons minced fresh parsley
(all herbs minced or crumbled)
1/2 teaspoon black pepper

Have cheeses and butter at room temperature.
Crush garlic. Mix cheeses, butter and garlic.
Add remaining ingredients, mix well.
Pack into a container just large enough to hold the boursin and store in refrigerator.
To serve: For best taste, you must bring it to room temperature (because of the butter). Serve with crackers.

Another thing you can do in a pinch is add some of a dry salad dressing to taste, like Ranch Dressing, although I don't buy those anymore.

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